Savory Ham & Cheese Slab Pie: Your New Go-To Crowd-Pleaser Recipe

When you hear “slab pie,” your mind might immediately conjure images of sweet, fruit-filled desserts spread generously across a sheet pan, encased in flaky pastry. While that image isn’t far off, today we’re taking a delightful turn. Instead of a sweet treat, we’re crafting a magnificent tray of savory hand-held deliciousness: the Ham & Cheese Slab Pie. This versatile dish is a true winner, perfect for any occasion.

This savory slab pie offers a comforting texture and rich flavor profile, reminiscent of a classic chicken pot pie, but with its own unique charm. It’s more compact, incredibly easy to serve, and arguably even cuter! While it skips the chicken, you’ll find it packed with generous amounts of tender ham and irresistibly gooey Gruyere cheese, making it an instant favorite for both kids and adults.

The journey to this culinary delight begins with the pastry dough, a crucial element that sets the stage for a truly exceptional pie. The good news? You can prepare this foundational component a day or two in advance, allowing you to spread out your cooking tasks and reduce stress on the day of assembly. Simply store the prepared dough in your refrigerator until you’re ready to transform it into pure magic.

Making your own pastry dough might sound intimidating, but with a food processor, it’s surprisingly quick and straightforward. This method ensures a consistently flaky and tender crust every time.

The Secret to Perfect Pastry: Cream Cheese Dough for Your Slab Pie

Our pastry dough for this Ham & Cheese Slab Pie is incredibly easy to make, especially when utilizing a food processor. The addition of cream cheese is a game-changer, yielding a tender, flaky crust that’s also delightfully easy to work with.

Begin by adding your flour, cubed unsalted butter, salt, and black pepper to the bowl of a food processor. Pulse a few times in short bursts until the mixture resembles small, pea-sized crumbs. This ensures the butter is well distributed but still in small pieces, which is key for flakiness.
Next, add the cut-up cream cheese. The cream cheese adds a wonderful richness and helps create a more pliable dough.
Continue to pulse steadily until the dough comes together. This process is surprisingly quick, often taking less than a minute. Watch carefully, as over-processing can lead to a tough crust. You’re looking for the mixture to just form a cohesive ball.

For those who appreciate quality ingredients, I prefer using heritage white flour from Sunrise Flour Mill. However, this recipe is incredibly adaptable. If you need a gluten-free version, simply substitute the all-purpose flour with Bob’s Red Mill Gluten Free All Purpose Baking Flour for both the dough and the filling. This ensures everyone can enjoy a slice of this magnificent slab pie.

After forming, place each batch of dough into a gallon-size resealable plastic bag. Gently smooth it out with a rolling pin to form a flat, rectangular shape. This pre-shaping step makes it much easier to roll out later and ensures even thickness. Remember to remove as much air as possible from the bag before sealing and rolling to prevent the dough from drying out.
You’ll need a double batch of pastry dough for this recipe since it requires both a bottom and a top layer for the slab pie. Unless you possess a generously sized food processor, you’ll likely need to prepare two separate batches of dough. This is perfectly normal and ensures the dough is properly processed without overcrowding.
Once shaped, refrigerate the dough for at least one hour, or until you’re ready to use it. Chilling the dough is critical for a flaky crust, as it allows the butter to firm up and prevents it from melting too quickly during baking.

Crafting the Irresistible Ham & Cheese Filling

Now, let’s turn our attention to the star of the show: that incredibly delicious ham & cheese filling. This is where rich flavors and comforting textures come together to create a truly memorable experience.

For the ham, I highly recommend Hatfield’s Classic Boneless Pre-Sliced Ham. These packages usually contain about two pounds, but you’ll only need one pound of cubed ham for this recipe. Don’t worry about having extra – it’s fantastic for a quick breakfast scramble with eggs or for future sandwiches. A little tip from my kitchen: I always trim away any darker edges from each slice before dicing to ensure the best texture and flavor in the pie.

To be honest, assembling this slab pie does involve a bit of prep work. But trust me, it is absolutely worth every minute! The payoff is a hearty, flavorful dish that feeds a crowd and is surprisingly flexible for your schedule.

Make-ahead advantage: You can assemble the entire pie and refrigerate it (unbaked) a full day in advance. This is incredibly convenient for entertaining or busy weekdays.
Reheating option: Alternatively, you can bake it ahead of time, refrigerate, and then simply reheat it just before serving. This flexibility makes it a fantastic option for parties, potlucks, or family gatherings where you want to minimize last-minute cooking.
Crowd-pleaser: Given how wonderfully this dish serves a large crowd and its adaptability to advance preparation, it’s definitely a recipe to keep in your rotation.

Prepare the base: Heat butter and olive oil in a medium-large saucepan over medium-high heat. The combination of butter and oil adds flavor and helps prevent scorching.
Sauté the aromatics: Add the chopped leeks and minced garlic to the pan. Cook and stir gently for 3 to 4 minutes, or until the leeks are tender and fragrant. Leeks provide a delicate onion flavor that complements the ham beautifully.
Build the sauce: Pour in the chicken or vegetable broth and stir in the Dijon-style mustard. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for just 1 minute. This step thickens the sauce slightly and allows the flavors to meld.
Add the stars of the filling: Remove the saucepan from the heat. Stir in the diced ham, chopped red sweet peppers, frozen peas, fresh herbs (such as oregano and parsley), and a pinch of salt. The sweet peppers add a pop of color and a mild sweetness, while peas provide a tender texture.
Cool and combine: Let the filling cool for about 10 minutes. This is important to prevent the cheese from clumping and the pastry from becoming too warm when assembled. Finally, stir in the shredded Gruyere cheese and all-purpose flour. The flour helps to bind the filling and ensure it’s perfectly creamy once baked.

Assembling Your Masterpiece: Layers of Flavor

While the rich, savory filling cools down slightly – an essential step before incorporating the cheese and flour – this is the perfect opportunity to focus on shaping your pastry dough. You’ll be using a standard 15″ by 10″ baking pan for this slab pie, which is ideal for creating those convenient, hand-held portions.

Roll out the dough generously: When rolling out the first batch of dough, aim for dimensions slightly larger than your baking pan. This extra dough will help you fit it into the corners and allow for a small overhang around the edges.
Don’t discard excess dough! It might be tempting to trim it off immediately, but those trimmings are valuable. You’ll need them later if you choose to get creative and decorate the top of your pie, adding a beautiful, personal touch.

Line the pan: On a lightly floured surface, roll out one batch of your chilled pastry dough to a generous 17 x 12-inch rectangle, aiming for a thickness of about 1/8 inch. To make transfer easier, carefully fold the dough into quarters.
Position and trim: Unfold the dough into your 15 x 10 x 1-inch baking pan. Gently ease it into the sides and corners, ensuring a snug fit. Trim the dough to extend about 1/2 inch beyond the pan edges. Remember to cover and chill these trimmings for later decoration!

Fill the pie: By now, the filling should have cooled sufficiently. Gently stir in the flour and shredded Gruyere cheese to combine them thoroughly. Transfer this savory mixture to the pastry-lined baking pan, spreading it evenly across the bottom crust.
Prepare for baking: Preheat your oven to 375°F (190°C).

Now, it’s time to cover your delicious creation with the second batch of pastry dough. You have a couple of options here, depending on your preference and the time you have available.

The Simple Method: If you’re short on time or prefer a classic look, simply roll out the second batch of pastry dough to a 17 x 12-inch rectangle, about 1/8 inch thick. Trim it to a 15 x 10-inch rectangle (reserving the trimmings). Then, fold the pastry into quarters, carefully unfold it over the filling in the pan, and align it. Fold the edge of the bottom pastry over the top edge and pinch them together to create a sealed border. Finish by brushing the entire surface with an egg wash for a beautiful golden sheen.

Alternatively: Unleash Your Creativity with Decorative Topping!

If you’re up for a bit of a challenge and want to impress with a visually stunning pie, I highly recommend this alternate method. It takes a little more time but the results are truly awesome and add a gourmet touch to your Ham & Cheese Slab Pie.

Prepare the top crust for decoration: Roll out the second batch of pastry dough to a thickness of about 1/8 inch. An adjustable rolling pin is incredibly helpful for achieving this precise thickness. You should aim for a rectangle measuring roughly 12″ by 17″.
Mark and cut: In the center of this rolled-out dough, measure and mark a 10″ by 15″ rectangle. Carefully cut away the excess dough, making sure to save these trimmings for your decorative elements. Next, cut the 10″ by 15″ rectangle into ten smaller 5″ by 3″ rectangles.

Get Creative with Your Ham & Cheese Slab Pie Decoration!

This is where you can truly let your culinary creativity shine! Use the reserved excess dough to form trimmings and decorate each of the ten rectangles as desired. The possibilities are endless:

Simple stripes: Cut thin strips of dough and lay them across each rectangle for an elegant striped pattern.
Basket-weave: For a more intricate look, create a classic basket-weave pattern, as I’ve done here. This adds a lovely texture and visual appeal.
Personalized designs: Grab some very small cookie cutters – perhaps hearts, stars, or even mini letters – to create unique and charming designs for each individual portion. This is especially fun if you’re serving the pie at a themed party or for a special family meal.

Once your decorative tops are ready, use a floured, wide spatula or a bench scraper to carefully transfer each decorated rectangle onto your filling, arranging them in neat rows across the pan. This method makes it easy to create perfectly portioned slices once baked.

Once your top crust is in place, whether simple or artfully decorated, give the entire surface a light coating of egg wash. This magical touch will ensure your slab pie bakes to a beautiful, golden-brown perfection, adding to its appetizing appeal. It’s now ready for the oven!

A quick note of advice for baking: Keep a close eye on your crust to ensure the edges don’t brown too quickly or burn. If you notice the edges are getting too dark about halfway through the baking process, it’s very helpful to cover them with strips of aluminum foil. This clever trick protects the delicate edges while allowing the rest of the pie to continue baking evenly. Furthermore, if the entire top surface seems to be browning too rapidly, you can loosely tent the entire pie with foil, removing it for just the last few minutes of baking to achieve that perfect golden finish.

Baking to Golden Perfection & Serving Suggestions

Bake the pie: Place your Ham & Cheese Slab Pie in the preheated 375°F (190°C) oven and bake for approximately 50 to 60 minutes. You’ll know it’s ready when the filling is visibly bubbling around the edges and the crust has achieved a gorgeous golden-brown hue.
Cool before serving: Once baked, remove the pie from the oven and let it cool for at least 10 minutes before slicing. This resting period allows the filling to set, making for cleaner cuts and preventing it from oozing out.
Slice and serve: Cut the slab pie into 10 generous rectangles. This portion size is perfect for a hearty meal or sharing at a gathering.
Presentation ideas: For an extra touch of charm, especially if serving at a party or as individual grab-and-go portions, you can partially wrap each rectangle with waxed paper or bakery tissue and tie it with a bit of kitchen twine. This adds a rustic, artisanal feel.
Serving flexibility: This delicious pie can be served warm, straight from the oven, or at room temperature. It holds up well for up to 2 hours outside the refrigerator, making it ideal for buffets.
Reheating: If you have any leftover slices (unlikely, but possible!), simply reheat them in a 350°F (175°C) oven for about 15 minutes to bring back that warm, gooey goodness.

5 from 2 votes

Ham & Cheese Slab Pie

Recipe adapted from BH&G

Breakfast casserole meets savory pot pie in this make-ahead brunch recipe. Kids will go wild for the ham and cheese, while adults will adore the scrumptious sauteed leeks, peppers, and peas. This Ham & Cheese Slab Pie is perfect for parties, family meals, or as a delightful handheld snack.

Prep Time
1
hour
10
minutes

Cook Time
55
minutes

Chilling Time
1
hour

Total Time
2
hours
5
minutes

Servings
10
generous servings

Author
Rosemary Stelmach

Ingredients

Pastry Dough (for two batches)

2 1/4
cup
all-purpose flour or gluten-free flour
(360 grams, for each batch, so 4.5 cups total)
1/2
cup
unsalted butter, cubed
(for each batch, so 1 cup total)
1/4
teaspoon
salt
(for each batch, so 1/2 tsp total)
1/4
teaspoon
freshly ground black pepper
(for each batch, so 1/2 tsp total)
8
ounces
cream cheese, cut up
(for each batch, so 16 oz total)

Ham & Cheese Slab Pie Filling

2
batches Pastry Dough
2
tablespoons
unsalted butter
2
tablespoons
olive oil
4
cups
chopped leeks, white & light green parts only
(about 16 ounces, rinsed well)
2
garlic cloves, minced
1/2
cup
chicken or vegetable broth
1
teaspoon
Dijon-style mustard
1
pound
cooked ham, cut into 1/4″ cubes
(about 3 cups, preferably boneless and pre-sliced)
2
cups
chopped red sweet pepper
(about 10 ounces, or a mix of bell peppers for color)
1
cup
frozen peas
2
tablespoons
chopped fresh oregano
(or herb of your choice, like thyme or sage)
2
tablespoons
chopped fresh parsley
1 1/2
cups
shredded Gruyere cheese
(6 ounces, freshly grated for best melt)
1/3
cup
all-purpose flour or gluten-free flour
1
large egg, for egg wash

Special Equipment

15″ x 10″ x 1″ baking pan
Food processor (for dough)
Rolling pin
Wide spatula or bench scraper (optional, for decorative top)

Instructions

Pastry Dough Preparation (Repeat for Second Batch)

In the bowl of a food processor, combine the flour, cubed butter, salt, and pepper. Pulse in short bursts until the mixture resembles pea-sized crumbs. Add the cut-up cream cheese and continue pulsing until the mixture forms a cohesive ball of dough, typically in under a minute. Avoid overmixing.
Transfer the dough into a gallon-size resealable plastic bag. Using a rolling pin, gently smooth it out to form an even rectangular shape within the bag. Ensure all air is removed before sealing and rolling. Repeat this process to make a second batch of dough.
Place both dough rectangles (still in their bags) in the refrigerator for at least one hour, or until thoroughly chilled and ready to use. This chilling step is crucial for a flaky crust.

Ham & Cheese Slab Pie Assembly

Prepare the filling: Heat butter and olive oil in a medium-large saucepan over medium-high heat. Add chopped leeks and minced garlic, cooking and stirring for 3-4 minutes until tender. Stir in broth and Dijon mustard; bring to a boil, then reduce heat and simmer uncovered for 1 minute. Remove from heat. Stir in diced ham, sweet peppers, peas, fresh oregano, parsley, and salt. Allow to cool for 10 minutes. Once cooled, stir in shredded Gruyere cheese and 1/3 cup all-purpose flour until just combined.
Prepare the bottom crust: On a lightly floured surface, roll out one chilled batch of pastry dough to a 17 x 12-inch rectangle, about 1/8 inch thick. Carefully fold the dough into quarters and then unfold it into a 15 x 10 x 1-inch baking pan. Gently ease the dough into the sides and corners of the pan. Trim the excess dough, leaving about 1/2 inch overhang beyond the pan edges. Cover the pan with plastic wrap and chill the reserved trimmings (these can be used for decoration later).
Fill the pie: Transfer the cooled ham and cheese filling mixture evenly into the pastry-lined baking pan. Preheat your oven to 375°F (190°C).
Option 1: Simple Top Crust: On a floured surface, roll the second batch of pastry dough to a 17 x 12-inch rectangle (1/8 inch thick). Trim it to a 15 x 10-inch rectangle, reserving trimmings. Fold the pastry into quarters; unfold carefully over the filling. Fold the bottom pastry edge over the top pastry edge and pinch to seal securely. Brush the entire top surface with an egg wash (whisked egg).
Option 2: Decorative Top Crust (Alternate method): Instead of folding the entire rectangle over, cut the 15 x 10-inch rectangle (from the second dough batch) into ten individual 5 x 3-inch rectangles. Use the reserved trimmings (from both dough batches) to decorate each smaller rectangle as desired (e.g., stripes, basket-weave, cut-out shapes). Using a floured wide spatula or bench scraper, carefully transfer each decorated rectangle onto your filling, arranging them in neat rows. Fold the bottom outer edges of the pastry (from the first batch) over the top edges of the individual rectangles and pinch to seal each portion. Brush the entire surface with egg wash.
Bake and Serve: Bake the slab pie for 50 to 60 minutes, or until the filling is bubbly and the crust is golden brown. If edges begin to brown too quickly, cover with foil strips. If the entire top browns too fast, loosely tent with foil. Let the pie cool for 10 minutes before cutting into 10 rectangles to serve. If desired, partially wrap each portion with waxed paper or bakery tissue and tie with kitchen twine for presentation. Serve warm or at room temperature (pie can sit out for up to 2 hours). Reheat any remaining slices in a 350°F (175°C) oven for 15 minutes.

Recipe Notes

Make Ahead Tip:

The pie can be assembled completely (unbaked) and refrigerated for up to one day in advance. Simply remove it from the fridge 30 minutes before baking and proceed with the instructions. Alternatively, you can bake the pie fully, refrigerate, and then reheat it in a 350°F (175°C) oven for 20 minutes before serving.

Why This Ham & Cheese Slab Pie Will Be a Hit Every Time

This Ham & Cheese Slab Pie truly is an absolute crowd-pleaser, delivering on taste, convenience, and versatility. It’s utterly delicious whether served warm, fresh from the oven, or at comfortable room temperature. The blend of savory ham, rich Gruyere, and tender vegetables, all encased in a flaky, homemade crust, creates a harmony of flavors that will satisfy every palate.

One of its best features is its adaptability in how it’s enjoyed. You can elegantly serve it with a knife and fork for a more formal meal, or, for casual gatherings and on-the-go enjoyment, it excels as a hearty, satisfying handheld meal. Imagine grabbing a slice for a quick breakfast, a fulfilling lunch, or serving it as an easy appetizer at your next party. This savory slab pie is destined to become a staple in your recipe collection, beloved by family and friends alike.

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